Steven Raichlen's Barbecue! Bible

Grilling Vegetables

Salsa on the Coals

This salsa looks cool as all get-out as you prepare it (your guests will be amazed to see tomatoes, onions, and jalapeños burning away on the embers) and the resulting […]

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Firemen’s Corn

It’s obvious by now that when it comes to grilling corn, I’m a partisan of husk-off grilling. But if anyone were to cause me rethink my position, it’s the pit […]

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Poppers: Stuffed Grill-Roasted Jalapeno Peppers

Some people call them poppers. Others call them rattlesnake or armadillo eggs. But whatever you call them, jalapeño peppers, stuffed with cheese, wrapped in bacon, and grilled with wood smoke […]

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Grilled Corn with Shadon Beni Butter

Despite the wide use of charcoal as a cooking fuel, Trinidadians aren’t particularly keen on grilling. One exception is corn. Stroll through Queen’s Park Savannah in Port of Spain at […]

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Coconut-Grilled Corn (Pod Oeng)

In Cambodia, I was rewarded by some of the best grilled corn I’d ever tasted. Served outside the Angkor Wat temple complex by Sray Much, a grill mistress with an […]

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Tandoori Potatoes

Tandoori aloo (tandoori potato) turns up at grill parlors throughout northern India. The recipe may look complicated, but actually it’s a series of simple steps.

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Grilled Gazpacho

Gazpacho is Spain’s culinary lifeblood, a refreshing puree of vegetables that blurs the distinction between soup and salad. Grilling adds a smoky dimension that transforms this warm-weather soup from the […]

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Spit-Roasted Onions with Balsamic Honey Glaze

Roasting onions in their skin adds color and flavor. So does the olive oil, balsamic vinegar, and honey marinade, which gets boiled down into a thick, syrupy sauce.

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Onions in the Fireplace

Roast whole onions in the fireplace. The smoke and fire flavors they take on are breathtaking.

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